Cheese Ball Perfection

Well, this is long overdue. When Donnie and I flew back east to spend Christmas with our parents in Georgia, I assumed that I would squeeze some time in to our relaxed schedule and write about this awesome holiday party food I had just made for a Christmas party. I really thought I’d get it done before New Years Eve. But I didn’t. Life goes on. Maybe you can whip this recipe out for Valentines, or just tuck it away in the back of your mind for Christmas 2010. In all honesty though, you should probably just make it tonight, cause it’s good. Real good.

I don’t know if I’ve mentioned this before, but as a child, my favorite food was cheese. Didn’t matter what kind. My mom used to catch me cutting off chunks of feta from the block she’d bought or just grabbing handfuls of shredded cheddar out of the bag. Not the healthiest habit and luckily, I’ve since calmed down with the cheese obsession. That said, I will ALWAYS be in the mood for a good cheese ball.

Cheese ball sounds like a nerdy food, but if you make one right, it’s downright impressive. Bring a homemade cheese ball to a party and you will be a hit. However, not all cheese balls are created equal. Donnie and I were at a wedding a few years back that had a giant cheese ball at the reception. Donnie thought it was awesome, I thought it was ok. My mom’s was much better and I proved it to him not long after. She uses a “secret” ingredient that I’m ready to go public with in an effort to better the world’s cheese balls. Paired with some stout crackers, this cheese ball just might change your life.


Cheese Ball Perfection
Serves 10

16 oz cream cheese 2 packages, softened
½ c. sharp cheddar, shredded
2 Tbls. green onions, finely chopped
2 Morningstar Farms Veggie Bacon Strips, heated and finely chopped (optional)
1-2 tsp. liquid smoke (the secret ingredient!)
1 tsp. granulated garlic
salt to taste
1 c. chopped walnuts or pecans or half c. dried parsley

Combine cream cheese, cheddar, green onions and the optional veggie bacon and mix with spatula until well blended.

Add one to two tsp of the liquid smoke depending on your tastes along with the garlic and salt (if needed).

Use spatula to scrape mixture onto a large piece of plastic wrap and form into a ball. Cover in plastic and refrigerate until mixture is firm.

Spread nuts or parsley onto a plate. Drop cheese ball onto plate and place excess nuts or parsley on top and sides of ball. Roll ball in whatever is left on the plate, then fill in any spots if necessary.

Tips: When adding the liquid smoke, mix and taste mixture after the first teaspoon. The flavor is pretty strong. I like mine quite smoky, but some people prefer a subtler smoke flavor. To cover the cheese ball, I actually like nuts the best, but parsley is a good holiday option since it looks more festive. Don’t be timid when rolling the ball in the cover ingredient. It’s ok to get it all over your hands. To do a vegan option of this recipe, use Better Than Cream Cheese or any cream cheese alternative and leave out the shredded cheese. I usually don’t like the vegan-shredded options much. You may also need to add a little extra garlic and salt. Also, make sure you by crackers that can handle a thick cheese spread. Wheat Thins work well.